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Gluten-Free Zucchini Bread

Delicious and moist gluten-free zucchini bread that’s easy to make and perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups shredded zucchini Use fresh, young zucchini for best flavor.
  • 1.5 cups gluten-free all-purpose flour Can substitute with regular flour if not avoiding gluten.
  • 0.5 cups sugar Regular granulated sugar.
  • 0.5 cups brown sugar Packed brown sugar for added moisture and flavor.
  • 0.5 cups vegetable oil Can substitute with melted coconut oil for a dairy-free option.
  • 3 large eggs Can substitute with flax eggs for a vegan option.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 1 teaspoon baking soda Helps the bread rise.
  • 0.5 teaspoon baking powder Ensures fluffiness.
  • 1 teaspoon cinnamon Adds warmth and flavor.
  • 0.5 teaspoon salt Enhances overall flavor.
  • 0.25 teaspoon nutmeg Brings a warm spice note.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the shredded zucchini, sugar, brown sugar, oil, eggs, and vanilla until well combined.
  3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, salt, and nutmeg until smooth.
  4. Gradually add the dry ingredients to the wet mixture until just combined; don't overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the zucchini bread to cool before slicing and serving.

Notes

Serve warm with butter or cream cheese. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Thaw at room temperature or warm in the oven.